Cornbread Stuffing Recipes Without Sausage

A Flavor-Packed, Meat-Free Twist on a Thanksgiving Classic

Cornbread stuffing is a Thanksgiving staple that brings warmth, nostalgia, and comfort to every holiday table. But if you’re skipping sausage—whether for dietary reasons, preference, or to create a more inclusive menu—you don’t have to sacrifice flavor. This cornbread stuffing without sausage is rich, buttery, herby, and full of texture. It’s ideal for vegetarians or anyone who wants a lighter version of a classic.

This guide will walk you through the full recipe, how to make it ahead, flavor variations, serving ideas, and commonly asked questions to ensure you nail it every time.

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Why Cornbread Stuffing Is a Must-Have Thanksgiving Side

Unlike traditional bread stuffing, cornbread brings a slight sweetness and crumbly texture that soaks up broth and aromatics beautifully. Here’s why this recipe shines:

• Sausage-free and meatless: Still rich in flavor without using any animal fat or meat.

• Fluffy yet crisp: Golden on top, moist in the center.

• Herb-forward: Loaded with fresh rosemary, sage, thyme, and parsley.

• Customizable: Easy to adapt with veggies, nuts, or fruit.

Whether you serve turkey, chicken, or a vegetarian main, this stuffing is a guaranteed crowd-pleaser.

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Key Ingredients

Here’s what you’ll need to make flavorful cornbread stuffing—without sausage or meat:

For the Cornbread (or use pre-made)

• Yellow cornmeal

• All-purpose flour

• Baking powder

• Salt

• Milk (dairy or plant-based)

• Eggs

• Butter (or dairy-free alternative)

• Optional: a bit of sugar for slight sweetness

For the Stuffing

• Homemade or store-bought cornbread (dry or day-old works best)

• Onion (yellow or white)

• Celery

• Garlic

• Fresh herbs: sage, thyme, rosemary, parsley

• Vegetable broth (low-sodium recommended)

• Butter or olive oil

• Eggs (to bind – optional but helpful)

• Salt and black pepper

• Optional add-ins: chopped apple, cranberries, pecans, mushrooms

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How to Make Cornbread Stuffing Without Sausage

Step 1: Make the Cornbread (if not using store-bought)

You can make this a day or two ahead so it dries out a bit. This helps it absorb flavor better during baking.

Ingredients for Homemade Cornbread:

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1 tbsp baking powder

• ½ tsp salt

• 1 cup milk

• 2 large eggs

• ¼ cup melted butter

• 1 tbsp sugar (optional)

Instructions:

1. Preheat oven to 375°F (190°C).

2. Mix dry ingredients in one bowl.

3. Whisk wet ingredients in another.

4. Combine both and pour into a greased baking dish or skillet.

5. Bake for 20–25 minutes or until golden and toothpick comes out clean.

6. Cool completely, then crumble or cube.

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Step 2: Sauté the Vegetables & Herbs

In a large skillet:

• Melt 3 tbsp of butter (or olive oil).

• Add 1 chopped onion and 3–4 celery stalks, diced.

• Cook until translucent (about 6–8 minutes).

• Add minced garlic (2 cloves), 1 tbsp chopped fresh sage, 1 tsp rosemary, and 1 tsp thyme.

• Stir for another minute until fragrant. Set aside.

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Step 3: Combine & Moisten

In a large mixing bowl:

• Add crumbled cornbread (about 8 cups).

• Stir in sautéed vegetables and herbs.

• Pour in 2 to 2½ cups of vegetable broth gradually until mixture is moist but not soggy.

• Mix in 2 beaten eggs (optional for binding).

• Season with salt and pepper to taste.

• Fold in optional ingredients like chopped apples, toasted pecans, or dried cranberries.

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Step 4: Bake the Stuffing

• Preheat oven to 375°F (190°C).

• Grease a 9×13 baking dish or casserole.

• Transfer mixture and press gently into an even layer.

• Dot the top with a few pieces of butter (for a crisp finish).

• Cover with foil and bake for 25 minutes.

• Uncover and bake an additional 20 minutes until golden and slightly crispy on top.

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Flavor Variations to Try

Apple & Walnut

Add chopped Granny Smith apples and toasted walnuts for a fruity crunch that balances the savory base.

Mushroom & Sage

Sauté mushrooms (cremini or shiitake) with onions and celery for a rich, umami-forward stuffing.

Cranberry & Pecan

For a holiday twist, mix in ½ cup of dried cranberries and ½ cup chopped pecans for sweetness and crunch.

Vegan Cornbread Stuffing

• Use plant-based butter or olive oil

• Swap milk with almond or oat milk

• Skip the eggs or use a flax egg (1 tbsp ground flax + 3 tbsp water = 1 egg)

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Can You Make It Ahead?

Absolutely! This stuffing is great for make-ahead prep.

Make-Ahead Instructions

• Prepare the stuffing and place in the baking dish.

• Cover tightly with foil and refrigerate for up to 24 hours.

• Bring to room temperature before baking.

• You can also fully bake it, then reheat before serving (covered with foil at 300°F for 15–20 minutes).

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What to Serve With Cornbread Stuffing

• Roast turkey or chicken – classic pairing

• Stuffed acorn squash – perfect for a vegetarian meal

• Mashed potatoes and gravy – complements the texture

• Green beans or Brussels sprouts – adds freshness

It’s also great for leftover stuffing bowls with gravy, roasted veggies, or fried eggs the next morning.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze unbaked stuffing for up to 1 month. Thaw in fridge overnight before baking.

• Reheat: In the oven at 325°F, covered with foil, until heated through.

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Nutrition Highlights

(Per serving estimate, assuming 8 servings)

• Calories: ~220–300 kcal

• Protein: 5–7g

• Carbs: 28–35g

• Fat: 10–14g

• Fiber: 3–4g

• Sugar: 3–5g

• Cholesterol: Depends on use of eggs & dairy

This stuffing is hearty but lighter than meat-based versions, with plenty of fiber and plant nutrients from herbs, vegetables, and cornbread.

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Frequently Asked Questions

Can I use store-bought cornbread mix?
Yes! Just choose one without added sausage or pork fat. Make it a day ahead and let it dry out before using.

Can I make this gluten-free?
Absolutely. Use a gluten-free cornbread mix and ensure your broth is certified gluten-free.

What can I use instead of eggs?
Skip the eggs entirely (stuffing may be more crumbly), or use a flax egg substitute. It’ll still be delicious.

Do I need to toast the cornbread first?
Not necessary if it’s a day old and dry. If using fresh cornbread, you can cube and toast it in a 300°F oven for 10–15 minutes to dry it out.

Can I make this in a slow cooker?
Yes. Mix everything and cook on low for 3–4 hours. Stir halfway for even texture.

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Final Thoughts

Cornbread stuffing without sausage doesn’t have to be bland or boring. With the right mix of aromatics, herbs, and textures, you can create a rich, satisfying stuffing that stands proudly at your Thanksgiving table—whether you’re serving meat-eaters, vegetarians, or just looking for a lighter dish.

Simple ingredients, bold flavor, and flexible options make this stuffing a go-to for the holidays—and beyond.